7. Lao Beijing Kao Rou (Traditional Beijing Grilled Meat)
Lao Beijing Kao Rou is a classic Beijing dish traditionally believed to “strengthen tendons and invigorate qi.” While often associated with lamb, authentic versions may also feature beef—particularly cuts like beef brisket flat or tenderloin. Thinly sliced and marinated, the meat is grilled with generous amounts of scallions, onions, and fresh cilantro, delivering bold, smoky-savory flavors that define old-school Beijing cuisine.
The dish traces its roots to the nomadic herders of northern China, whose open-fire grilling methods were later refined in Beijing into the iconic “tie zhi zi” (iron griddle) style—a technique using a ribbed cast-iron plate heated over charcoal. This method imparts a distinctive sear and aromatic char while locking in juiciness.
Traditional preparation involves slicing the meat against the grain, then marinating it in a blend of light soy sauce, Shaoxing wine, sugar, and ginger-garlic juice. To enhance tenderness, some recipes include a splash of beer or a bit of egg in the marinade.
During cooking, the meat is quickly stir-grilled on the hot iron plate until the edges caramelize and crisp slightly—a hallmark known as jiao bian (“charred edges”). It’s then tossed with Beijing scallions and fresh cilantro right before serving, piled onto a sizzling cast-iron platter for dramatic presentation.
It’s traditionally enjoyed with sliced cucumber and sweet pickled garlic (tang suan) on the side—refreshing accompaniments that cut through the richness and balance the meal.
Renowned establishments like Kao Rou Wan and Kao Rou Ji—both century-old institutions—have preserved this craft through generations, celebrated for their meticulous ingredient selection and signature grilling techniques. More than just a dish, Lao Beijing Kao Rou is a flavorful tribute to the city’s fusion of steppe heritage and urban culinary artistry.